Vegetarian Beef Birria Tacos
Savor the rich, bold flavors of traditional birria with a vegetarian twist in these Vegetarian Beef Birria Tacos! This plant-based recipe swaps out the meat for protein-packed bulgur wheat, simmered in a smoky, spicy chili sauce made from guajillo, ancho, and chipotle peppers. The tender bulgur absorbs the savory blend of aromatic spices, including cumin, oregano, and cinnamon, creating a robust filling that pairs perfectly with lightly fried corn tortillas. Topped with fresh cilantro and a squeeze of zesty lime, these tacos are bursting with layers of flavor in every bite. Perfect as a hearty weeknight dinner or a crowd-pleasing dish, this recipe brings an authentic taste of Mexican cuisine to vegetarians. Whether you're a taco fan or exploring meatless options, these flavorful vegetarian birria tacos promise to be a hit!
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Recipe Information
Ingredients
- 1.5 cups bulgur wheat
- 3 cups water
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried chipotle chilies
- 1 medium onion
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 4 cups vegetable broth
- 12 corn tortillas
- 1 bunch cilantro
- 2 lime
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Rinse the bulgur wheat thoroughly under cold water. In a medium saucepan, bring 3 cups of water to a boil, then remove from heat and stir in the bulgur. Cover and let it soak for about 20 minutes or until tender. Drain any excess water and set aside.
While the bulgur is soaking, stem and seed the dried guajillo, ancho, and chipotle chilies. Place them in a bowl and cover with hot water, then let them soak for 10-15 minutes until softened.
Drain the chilies and add them to a blender along with the onion, garlic, cumin powder, oregano, cinnamon stick (broken into pieces), bay leaf, tomato paste, apple cider vinegar, and 1 cup of vegetable broth. Blend until smooth.
In a large pot, heat the vegetable oil over medium heat. Add the chili paste and cook for about 5 minutes, stirring occasionally, until it begins to darken and become fragrant.
Reduce the heat to low and add the remaining 3 cups of vegetable broth and the soaked bulgur wheat. Stir well, season with salt and pepper, and bring to a gentle simmer.
Cover and cook for 30 minutes, allowing the bulgur to absorb the flavors, stirring occasionally. Remove the cinnamon stick and bay leaf before serving.
In a separate skillet, heat a small amount of vegetable oil over medium-high heat. Lightly fry the corn tortillas on each side until they are pliable and slightly crispy.
Fill each tortilla with a generous scoop of the bulgur birria mixture. Top with freshly chopped cilantro and a squeeze of lime juice.
Serve the tacos warm with extra lime wedges on the side.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 47.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4818 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
